Not Quite Butterfinger Bars

Line a 9x9 baking pan with parchment paper.

In a small bowl, mix peanut butter, molasses and honey.  Warm in microwave for 20-30 seconds until it is smooth and a bit runny, but not hot.

Stir vanilla and salt into peanut butter mixture.

In a large bowl, mix puffed rice cereal and oats.  Add the peanut butter mixture and stir until it is combined into one peanut-buttery sticky mess.

Transfer this peanut butter mix to the lined baking pan.  Using the back of a metal spoon, push the mixture into each side and corner, flattening as you go.  Try and compress the mixture as much as possible without crushing the cereals.

Put into the freezer for 15 minutes.  **Don't forget about it in the freezer or you will have difficulty later**

After 15 minutes, the mix should have hardened, but not be rock solid.

Chop the chocolate into small pieces and melt in the microwave on 20 second intervals.  Stir after each until the chocolate is fully melted.

Pour the melted chocolate over the top of the cold, hardened peanut butter mix and spread it out evenly.  Work quickly as it will harden once in contact with the cold mix.

The peanut butter mix should be cold enough that the chocolate solidifies a bit very quickly.

Using a sharp knife, cut through the mix to make 24 bars.  I cut it in half in the middle both directions first.  Then horizontally in half again.  Vertically I cut each section into three strips so there are 24 pieces: 6 x 4.  **This step is helpful to pre-cut the bars before fully freezing.  Otherwise, it is difficult to cut through the hardened chocolate in clean slices.**

Return the pan to the freezer for 10 more minutes.  Break apart along the pre-cut scored lines and freeze in a bag or container.